Easy Apple Hand Pies

I think you would be interested to know where I get the inspiration for my recipes. Since my blog’s focus is on European cuisine, I usually take a classic recipe of any European country and tweak it to certain extent.

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Sometime though, when my mother-in-law comes to visit, she brings me plenty of cooking magazines. And I just love those. They are a perfect source of endless inspiration. When something is particularly of my interest, I make a note to consider the recipe for my next blog post. The recipe may not be European but if I feel like it’s a good fit for my blog, I will make it.

And this is exactly what happened with this Apple Hand Pies recipe. I have to say I had an eye on these crispy treats for some time now. I first saw the recipe in Eating Well magazine. The photo was so appealing. Hand pies looked crispy and sharp, I could almost smell a cinnamon coming out of the page. Food stylists definitely worked good and from the moment I saw the recipe, I knew I had to make it.

I have to say, I’ve never worked with egg roll wrappers before, but I found out they are basically a giant dumpling wrapper. And I’ve made dumplings countless of times.

Unlike dumpling wrappers, egg roll wrappers are rectangular so you have to fold them like an envelope.

For this recipe, I recommend using Granny Smith apples. They are a little more acidic than other kinds of apples that helps to cut through the sweetness of the sugary outside.

These Apple Hand Pies are very easy to make. You can prepare the filling the night before and then assemble in the morning for a quick breakfast or brunch. Make this recipe and let me know what you think.

Melt butter in a large non-stick pan over medium heat. Add diced apples, 3 tablespoons of sugar, ¾ teaspoons cinnamon and salt. Cook until apples are softened, about 5 minutes. Sprinkle over with a flour, lightly stir and cook for 1 more minute. Remove from the heat, stir in lemon juice.

Place egg roll wrapper on a working surface with one corner facing you. Lightly moisten the edges with water.

Place about ⅓ cup of apple filling in center and tightly fold the bottom corner over the filling. Fold corner in from the sides and then roll the log up and seal top corner. The filling should be enough for 8 logs.

In a shallow bowl combine 1 tablespoon of brown sugar and ½ teaspoon of cinnamon. Set aside.

Melt coconut oil in a shallow skillet and over medium heat. Add apple pies and cook on each side turning frequently until golden brown, about 4 minutes per side. Remove from the skillet and dredge in a sugar-cinnamon mixture.

Serve immediately!

Notes

The recipe first appeared in Eating Well magazine September 2016 issue

3.5.3226

If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.